Veggie Power. Vegan

Dice the potatoes and carrots. Finely mince the onion, garlic, and ginger. Roughly chop the bell pepper and celery. Finely chop the herbs.

Place the potatoes and carrots in a cold pot, add 4 tablespoons of water, cover with a lid, and cook at 100 °C for 20 minutes.

In a preheated skillet, sauté the onion and carrots in olive oil with Italian herbs until golden (approx. 3–4 minutes).

Add the bell pepper, mushrooms, garlic, ginger, salt, black pepper, and nutmeg. Cook for another 5 minutes, stirring occasionally.

Add the sautéed vegetable mix, spices, and herbs to the pot with the potatoes and carrots, gently stir everything together, and turn off the heat.